Monday, September 30, 2013

Caramel Apple Blondie Pie

We just love apples and who doesn't love a great caramel sauce drizzled all over a fabulous dessert.  This Caramel Apple Blondie Pie is so rich with all the wonderful full flavors of fall,  a brownie and pie all rolled into one.  This will be a dessert that we will serve the year round, but is just perfect for the fall and winter season, hope you enjoy it.

Caramel Apple Blondie Pie


Caramel Apple Blondie Pie
Miz Helen's Kitchen
Adapted From Southern Living
Ingredients
6 Granny Smith Apples, peeled and sliced
2 tablespoon all purpose flour
2 cups firmly packed dark brown sugar, divided
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup water
1 cup butter, divided
1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon table salt
3 large eggs, lightly beaten, room temperature
4 tablespoons apple cider
3/4 cups toasted pecans, chopped
1 9 inch pie crust, your choice
Directions
Peel and slice the apples into 1/4 inch slices
In a large mixing bowl place the 1/4 peeled apple slices and toss with 2 tablespoons flour 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon nutmeg mix well making sure the apples are well covered, let the mixture set at room temperature for 15 minutes
In a large stew pot or skillet melt 1/4 cup butter over medium heat stir in the apple mixture, stirring to allow the mixture to thicken, as it begins to thicken and wants to stick to the bottom of the pan, add 1/2 cup water to thin the mixture and allow the apples to cook until tender.
Remove from heat and let cool to room temperature about 30 to 45 minutes
Preheat oven to 350 degrees
Melt the remaining 3/4 cup butter
Stir together 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 cups brown sugar 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
Whip the room temperature eggs, butter, and apple cider together 
Stir the egg mixture into the flour and sugar mixture and mix well, add the pecans and mix well
Using a 10 inch iron skillet, fit the pie crust into the skillet, press the crust down really well into the skillet
Spoon 2/3 of the apple mixture over the bottom of the pie crust, spread it evenly over the bottom of the crust
Spoon the flour and sugar batter over the apple layer and spread it evenly 
Layer the remainder of the apple mixture on top of the batter
Bake at 350 degrees on the lower rack of the oven, bake for 1 hour and 10 to 20 minutes
Insert a wooden pick in the center of the pie to check, it will have a few moist crumbs
Remove the pie from the oven and cool completely before slicing
Serve with Caramel Sauce
Cook The Apples


Mix The Batter



Layer The Pie In The Skillet



Let The Pie Cool



Slice The Cooled Pie and Drizzle With Caramel Sauce


Share With A Friend


Enjoy!


We sure enjoyed having you stop by and enjoy this Caramel Apple Blondie Pie with us today, it is always better when we share it with a friend! Hope you have a great week and come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Apple Recipe Roundup
Full Plate Thursday
Tutorial Tips and Tibits
Creative Wednesdays With Pink Recipe Box
The Real Riverton Housewives Round Up
Cast Party Wednesday
Wonderful Food Wednesday
Rock N Share
Two Cup Tuesday
Share Your Stuff Tuesday
Try A New Recipe Tuesday
Simple Supper Tuesday
Totally Tasty Tuesday
Tasteful Tuesday
Hearth and Soul Blog Hop
In and Out of The Kitchen Link Party
The Gathering Spot
Melt In Your Mouth Monday
Make It Pretty Monday
Manic Monday
What d You Do This Weekend
Made By You Monday
Mix It Up Monday
Inspire Me Monday
Busy Monday
Scrumptious Sunday
Show Stopper Saturday
Saturday Spotlight
Feed Me Friday
Weekend Potluck
Friday Favorites
Foodie Friday at Simple Living and Eating
Foodie Friday
The Weekend Retreat
Freedom Friday
No Rules Weekend Blog Party
Foodtastic Friday 

Saturday, September 28, 2013

Whats For Dinner Next Week 9-29-13


I just love this season of the year, there are so many festivals and fairs.  The State Fair of Texas opens this weekend and we have a new Big Tex to welcome everyone to the fair grounds.  I always head straight for the Corny Dog Stand, then to the Cotton Candy and then a Funnel Cake.  By this time in the food adventure I am ready to look at all the home canned entries, all the perfect cut vegetables in a pretty jar with all those pretty ribbons hanging from the lid.  Next we are off to the textiles, quilting and hand work ( as my grandmother would say).  Its a fun adventure for a day, good thing its only once a year, my waist line couldn't take it.  But talking about food we better get on to our menu for this week.


Coming Soon!
 
4th Annual Texas Star Chili Cook Off
October 9 to 29 2013


Sunday



Mexican Salad Toss





Monday
With Left Over Roast
Vegetable Beef Soup
Corn Bread
Left Over


Tuesday


Tossed Green Salad
Garlic Bread



Wednesday

 

Green Tossed Salad
Cottage Buns
Left Over
Caramel Apple Nut Bars

 

Thursday


Toasted Cottage Buns




Friday
Seafood Casserole
Lettuce Wedge with Blue Cheese Dressing
Lemon Steamed Asparagus
Garlic and Cheese Biscuits
Left Over
Mixed Berry Galette
 

Saturday
From
Full Plate Thursday
Bacon Wrapped Pork Chops with BBQ Sauce  at Melding Magic
Loaded Mashed Potato Bombs  at Spend With Pennies
Avocado Salad with Bacon  at Intoxicated On Life
Pumpkin Crumb Cake  at Joyful Homemaking

Hope you are able to attend your local fair and have the time of your life!  I always look forward to your visits and hope you can come back soon!
Peace and Joy

Wednesday, September 25, 2013

Full Plate Thursday 9-26-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

We are celebrating 5 inches of rain, it was just wonderful!  All of our plants and gardens are just soaking it all in and everything looks so refreshed.  It's cooler and really puts us in the mood to cook up some good fall dishes.  I sure am glad to see you today and can't wait to see what wonderful fall dish you are bringing to share with us today, lets get it on the table.

Coming Soon!
 
4th Annual Texas Star Chili Cook Off
October 9 to 29 2013

This Is How I Filled My Plate Last Week 
Breakfast
 Three Ingredient Overnight Steel Cut Oats  at I Thee Cook
Morning Snack
Oatmeal Pumpkin Cookies  at Spice Gals 
Lunch
Chesapeake Crab Quiche  at Kitty's Kozy Kitchen
Baby Spinach Salad  at Kitchen Flavours
Fresh Picked Apple Crunch Cake   at Growing Up Gabel
Afternoon Snack
Halloween Haunted House Cake  The Joys of Boys
Dinner
Bacon Wrapped Pork Chops with BBQ Sauce  at Melding Magic
Loaded Mashed Potato Bombs  at Spend With Pennies
Avocado Salad with Bacon  at Intoxicated On Life
Pumpkin Crumb Cake  at Joyful Homemaking

If You Were Featured Today Please Take The Red Plate Home
 The Code Is On The Side Board

Background Story On Full Plate Thursday
 When we were young and just starting out in life sometimes we did not have a lot of money.   Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
Guidelines 
 When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.

Please include a link back to Full Plate Thursday somewhere on your post.
Please visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course.
 Thank You For Coming Today and Come Back Soon!

Monday, September 23, 2013

Ziti Bake

We just love Ziti and this is a recipe that I have been making for years.  A friend had stopped by for dinner the other day and we were having this dish for dinner, after dinner she asked if she could have the recipe, guess what I didn't have it written down.  So this one is for all my friends who wanted the recipe, I  finally wrote it down, enjoy!

 Ziti Bake


Ziti Bake
Miz Helen's Kitchen
Ingredients
Serves 8 to 10
16 ounces dry Ziti Pasta
1 tablespoon olive oil
1 pound Italian Sausage Links
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups stewed tomatoes
3 cups tomato sauce
1/2 cup pasta water
3 teaspoons oregano
2 teaspoons basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper
2 cups Shredded Italian Style Cheese ( Mozzarella, Provolone, Parmesan, Romano, Fontina, Asiago mix)
Directions
For The Pasta
Cook Pasta in very salty water and about 9 minutes, retain 1/2 cup of the pasta water for the sauce, then drain and set aside
For The Sauce
Cut the link sausage in 1/2 inch pieces, (the pieces will look like little meat balls)
In a large very hot skillet add 1 tablespoon olive oil then add the sausage pieces, cook the sausage until done and browned
Remove the sausage to a paper towel and drain leaving the oils in the skillet
Add the onion and garlic to the skillet and saute the onion
Add the stewed tomatoes,  the tomato sauce and the 1/2 cup pasta water to the onions and garlic
Add the browned sausage pieces to the tomato mixture and mix well
Add the oregano, basil, salt, pepper and fennel seeds mix well
Simmer the mixture for 20 to 30 minutes
Add the Ziti Pasta and mix well
You can serve the dish at this point or you can bake it
To Bake
Spray a 9X13 inch baking dish with cooking spray
Pour the Ziti mixture into the baking dish
Add the cheese on top
Bake 350 degrees for 20 to 25 minutes or until the cheese is melted and slightly browned on top
Garnish with Fresh Basil

Prepare The Sauce


Add The Pasta


Bake The Pasta


Serve The Pasta


Enjoy!
You stopped by on just the right night, hope you enjoyed your visit and the Ziti Bake.  Your visits are always very special to us, so take care and come back soon!
Peace and Joy

Saturday, September 21, 2013

Whats For Dinner Next Week 9-22-13

Happy Fall Ya'll

The first day of autumn and we are ready for the change in season here at the cottage.  The foods are warmer and a cozy feeling begins to wind its way into our life as we seek comfort.  Come take a walk with me this morning and we will take a look at the fall garden and talk about our menu for next week.


Sunday



 




Green Tossed Salad





Monday
From Left Over Chicken and Yeast Dinner Rolls
Spicy Orange Chicken Sliders
Sweet Potato Oven Fries
Left Over Cake

Tuesday


Corn Bread Muffins



Wednesday
Frito Pie
Mexican Tossed Salad
with

Left Over Yogurt Pie

Thursday


Garlic Bread



Friday
Shrimp Gumbo
Cajun Biscuits
Left Over Cookies

Saturday
From 
Are You Ready For Some Football
Smoked Salmon on Cucumbers  at My Carolina Kitchen
3 Ingredient Rotel Dip  at 3 Boys and A Dog
Warm Apple Pie Dip  Will Cook For Smiles
Homemade Mozzarella Cheese Sticks  at Raining Hot Coupons
Football Deviled Eggs  at Happier Than A Pig In Mud
Skinny Finger Foods For Football  at Skinny Kitchen

Special Announcement 
This spring and summer we had a special feature on Full Plate Thursday for Preserving Food, many of you shared your wonderful canning, freezing and preserving recipes.  I feel that some of these skills are an art that is being lost, and it is my desire to pass them on and preserve them.  In that spirit today I have published a linky post for all of our recipes.  I hope that this will be a resource in the future and a way to pass on and preserve these skills.  I have added many of your post, but please feel free to add your post at anytime, you will find it on my side bar or at this Link.

It was so good to spend time with you today, I just love sharing this menu with you every week and always look forward to your visit.  You have a great week and come back soon!
Peace and Joy

Wednesday, September 18, 2013

Full Plate Thursday 9-19-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather
Hello everyone, when you were coming to the country today did you notice the beginning signs of fall.  Nature always gives us signs that change is coming and I get so excited when the seasons begin to change.  I am a seasonal cook so our menu is starting to reflect those changes, and I noticed that many of you are beginning to bring pumpkin, stews and soups.   I have been looking forward to you coming today and can't wait to see what you have in your basket to share with us.  Lets get all this food on the table so we can eat, I'm hungry are you?
Special Announcement 
This spring and summer we had a special feature on Full Plate Thursday for Preserving Food, many of you shared your wonderful canning, freezing and preserving recipes.  I feel that some of these skills are an art that is being lost, and it is my desire to pass them on and preserve them.  In that spirit today I have published a linky post for all of our recipes.  I hope that this will be a resource in the future and a way to pass on and preserve these skills.  I have added many of your post, but please feel free to add your post at anytime, you will find it on my side bar or at this Link.

This Is How I Filled My Plate Last Week
Breakfast
For The Kids
Back To School Breakfast  at The Joy's of Boys
Owl Pancake Breakfast  at Kitchen Fun With My 3 Sons
Big Kids
Morning Snack
Maple Cinnamon Mini Doughnut Muffins   at Annie's Noms
Lunch
Mediterran Noodle Soup  at Hun... What's For Dinner?
Wonton Quiche Cups  at The Home Heart
Coconut Banana Bread with Lime Glaze  at Flavors by Four
Are You Ready For Some Football
Smoked Salmon on Cucumbers  at My Carolina Kitchen
3 Ingredient Rotel Dip  at 3 Boys and A Dog
Warm Apple Pie Dip  Will Cook For Smiles
Homemade Mozzarella Cheese Sticks  at Raining Hot Coupons
Football Deviled Eggs  at Happier Than A Pig In Mud
Skinny Finger Foods For Football  at Skinny Kitchen
Dinner
Mediterranean Beef Rump Roast In The Slow Cooker  at Elegantly Gluten Free 
Apple Zucchini Crumb Pie  at The Ruffled Stitch
Roasted Grapes, Smoked cheddar Walnut Salad  at Nibbles by Nic
Pumpkin Crumble Cake  at Living Better Together

If You Have Been Featured Today Please Take The Red Plate Home
 The Code Is On The Side Board

Background Story On Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money.   Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
 Guidelines
 When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.

Please include a link back to Full Plate Thursday somewhere on your post.
Please visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course.
 Thank You For Coming Today and Come Back Soon!
 
 

Tuesday, September 17, 2013

Canning and Preserving Foods Recipe Box




Some of my early memories as a child were of my Mother, Grandmothers and Aunts canning the harvest from the seasonal gardens.  I remember the flavor's of all those vegetables, soups and sauces and the value of the product when the season had long since passed.  It has been my desire to preserve those traditions and pass them on to other family and friends.  In some area's of our country the art of canning and preserving foods is almost lost.  This spring and summer we had a special feature for Canning and Preserving Foods on Full Plate Thursday.  All of you were very generous in sharing your skills and recipes with us every week and I would like to preserve those recipes in one place so this is the linky to do just that.  I really hope that you will enjoy this Recipe Box as much as I am going to.

Feel free to add ONLY Gardening, Canning and Preserving  post anytime as it will be open for a while, and you will be able to find it on my side bar.  I am so excited about filling this Recipe Box, please don't forget to link your post back and thank you so much for sharing your recipes!

Thanks So Much For Sharing Your Recipes

Sunday, September 15, 2013

Smoky Black Bean,Chicken Sausage and Quinoa Soup

This is a healthy soup just packed with flavor and although it will be good anytime of the year it is perfect for the fall and winter season.  When I started to make the soup I wondered if the Quinoa would have enough body to hold up with the sausage, but it turned out really good. We will be enjoying this soup over and over again this season and many seasons to come.

Smoky Black Bean, Chicken, Sausage and Quinoa Soup



Smoky Black Bean, Chicken Sausage and Quinoa Soup
Miz Helen's Kitchen
Ingredients
1 teaspoon olive oil
1 package precooked spicy chicken sausage, thinly sliced
1 large onion, finely chopped
1 red bell pepper, seeded and diced
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 15 ounce cans black beans, rinsed and drained
2 cups chicken broth
1 canned chipotle chili in adobo sauce, minced
1/2 bottle beer
2 limes, juiced
1tablespoon honey
Salt to taste
For The Quinoa
Ingredients
1 cup quinoa
2 cups chicken broth
Garnish
Sour Cream and lime zest
Directions
In a medium saucepan bring 1 cup  Quinoa and 2 cups chicken broth to a boil, cover and reduce heat to simmer, cook covered for 17 minutes.
In a large skillet, heat the olive oil and brown the Chicken Sausage, remove browned Chicken Sausage to a paper towel lined dish and set aside
To the skillet, add the onion and bell pepper and saute until the onions are clear
Add the garlic, cumin, oregano and onion powder, continue to saute for another minute
Stir in the drained, rinsed black beans, chicken broth and chipotle; bring to boil, reduce heat to simmer
Add lime juice, honey and beer, let simmer
Add the cooked quinoa and let simmer on low for another 4 minutes
Add the Chicken Sausage and stir well
Garnish with sour cream and the zest of lime
Miz Helen's Recipe Tips
I did not add any salt, it was perfect season without it

I added 2 chipotle chili's instead of one
1/2 bottle of beer was substituted with 1 1/2 cups chicken broth
We drizzled lime juice on top of each bowl of soup and then added sour cream and lime zest before serving.  This is a very healthy and great tasting soup!
 Adapted FromLearning Patience

Print Recipe

Let's Cook This Soup


It's Ready


Let's Eat!

Enjoy!


It is always good to spend time with you when you can come out to the country for the day.  Hope you have a fabulous week and come back to see me real soon!
Peace and Joy
Miz Helen


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